In a dutch oven drizzle about 2 teaspoons olive oil. Heat to medium and saute the onions until they turn golden and begin to carmelize. Remove from dutch oven and set aside. Drizzle the pan again with olive oil and brown the chicken thighs on each side in two batches.

Once they are browned on both sides, add the previous batch of chicken thighs in with the others and add the vinegar, barbecue sauce, cayenne pepper, and golden onions.

Stir to combine. Bring to a boil, then reduce and simmer for about 1 hour.

When the hour is up, test the chicken with two forks to see if it pulls apart easily. If not, add 10 more minutes of simmering.

When done, take two forks and carefully shred the meat. You can do it completely shredded or leave small pieces which is what I like to do. When it’s shredded too much, I feel it becomes stringy and I don’t care for that texture.

Serve with buns. You can also serve with a side of cole slaw or place the cole slaw right on top of the sandwich. So good!!

*Makes about 6 servings…although, we managed to eat it in 4. Once for dinner on Friday night, and then for lunch on Saturday.